Correction
Published on 15 Mar 2024
Corrigendum: Random cellulose acetate nanofibers: a breakthrough for cultivated meat production
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1374847
- 1,310 views
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1,253 articles
Articles
Original Research
Published on 15 Mar 2024
Simple fabrication of electrochemical sensor based on integration of dual signal amplification by the supporting electrode and modified nanochannel array for direct and sensitive detection of vitamin B2
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1352938
- 1,882 views
- 6 citations
Original Research
Published on 14 Mar 2024
Prediction and visualization map for physicochemical indices of kiwifruits by hyperspectral imaging
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1364274
- 1,455 views
Editorial
Published on 13 Mar 2024
Editorial: Trends in the design of functional foods for human health
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1393366
- 1,114 views
- 1 citation
Original Research
Published on 11 Mar 2024
Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contents
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1334809
- 1,488 views
- 1 citation
Original Research
Published on 07 Mar 2024
Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1365282
- 2,246 views
- 1 citation
Perspective
Published on 28 Feb 2024
The future of cow’s milk allergy – milk ladders in IgE-mediated food allergy
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1371772
- 5,710 views
- 2 citations
Review
Published on 28 Feb 2024
Progress in research on the effects of quinoa (Chenopodium quinoa) bioactive compounds and products on intestinal flora
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1308384
- 2,680 views
Review
Published on 28 Feb 2024
Therapeutic potential of popular fermented dairy products and its benefits on human health
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1328620
- 10,214 views
- 7 citations
Original Research
Published on 26 Feb 2024
Development of high-yielding white maize hybrids with better chapatti-making quality compared to traditionally used local landraces
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1330662
- 1,719 views
Review
Published on 22 Feb 2024
The role of microRNAs in acrylamide toxicity
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1344159
- 1,548 views
- 1 citation
Review
Published on 22 Feb 2024
Breast milk preservation: thermal and non-thermal processes and their effect on microorganism inactivation and the content of bioactive and nutritional compounds
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1325863
- 4,017 views
- 1 citation
Original Research
Published on 21 Feb 2024
The effects of ultrasonic processing on the antioxidant activity of Geotrichum candidum LG-8 and its cell wall extracts
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1334956
- 1,134 views
Review
Published on 19 Feb 2024
Natural feed additives and bioactive supplements versus chemical additives as a safe and practical approach to combat foodborne mycotoxicoses
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1335779
- 2,478 views
- 3 citations
Review
Published on 16 Feb 2024
Dietary proteins: from evolution to engineering
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1366174
- 3,904 views
- 1 citation
Original Research
Published on 15 Feb 2024
High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1352550
- 2,058 views
- 3 citations